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The Ultimate Ultra-Creamy Mashed Potatoes: A Foolproof Recipe

A white bowl filled high with fluffy, creamy mashed potatoes sitting on a wooden table near a window.
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Discover the secrets to making the best creamy mashed potatoes. This recipe delivers a silky, buttery texture perfect for any dinner or holiday feast.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup Whole Milk, warmed
  • 8 tablespoons Unsalted Butter, cut into pieces
  • 1 teaspoon Kosher Salt, plus more for boiling water
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Heavy Cream, warmed
  • 2 tablespoons Sour Cream (optional, for extra tang)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the warm, empty pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them out further. Remove from heat.
  5. Add the butter pieces to the hot potatoes. Mash them lightly with a potato masher until the butter is mostly incorporated. Do not overwork the potatoes at this stage.
  6. In a small saucepan, gently warm the milk and heavy cream together until just steaming. Do not boil.
  7. Gradually pour the warm milk mixture into the potatoes while gently mashing or stirring with a wooden spoon. Mix only until the potatoes are smooth and creamy. Overmixing develops starch and creates gluey potatoes.
  8. Stir in the salt, pepper, and optional sour cream until just combined. Taste and adjust seasoning as needed.
  9. Serve immediately for the best texture.

Notes

  • Use Russet or Yukon Gold potatoes for the best fluffy and creamy results. Avoid waxy potatoes.
  • Always warm your dairy (milk and cream) before adding it to the potatoes. Cold dairy lowers the temperature and makes the mashing process difficult.
  • For an extra rich flavor, use a potato ricer instead of a masher after the initial mashing with butter.
  • If you want a make-ahead option, prepare the potatoes through step 6, then stir in the dairy just before reheating. Reheat gently on the stovetop or in a slow cooker.

Nutrition

Find it online: https://gourmetgaze.com/creamy-mashed-potatoes-ultimate-recipe/